Directions

Melt the butter in a pot. Add the onion and garlic, cooking until softened but not brown. Add the flour and stir through, cooking for 2 minutes. Pour in the milk and continue to cook until it thickens. Stir through the corn and chicken, then season with salt and pepper. Remove from the heat, stir through the herbs and cool completely.

Preheat an oven to 180C.

Cut one third from the pastry for the top. Roll the bigger piece on a lightly floured bench and line a 23cm pie tin. Spoon the filling into the tin.

Roll the remaining pastry to fit the top of your pie. Press the edges together with a little water. Roll any extra bits into decorative shapes for the top.

Place into the oven for 30-35 minutes until the pastry is puffed and golden.

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well. Be Well – Your recipe for life.